Brockmans Gin Gets a Sleek New Look With the Launch of Its Lightest Bottle Yet

Brockmans Gin is justifiably excited to announce the launch of its new bottle, which is not just a sleek new look, it's the lightest bottle in the super-premium gin set.

Landing on shelves this month, in major retailers such as Tesco, Waitrose and Sainsburys (with a RRP £36.00), the new bottle uses an impressive 30% less glass weight than competitors.

The new bottle extends to Brockmans' collection of super premium spirits; Brockmans Intensely Smooth, Brockmans Orange Kiss and Brockmans Agave Cut.

Brockmans' disruptive approach to gin-making and its Properly Improper attitude continue to set it apart in the world of super-premium spirits. 

For gin enthusiasts, of course, it is the liquid that matters most and Brockmans' high quality, unmistakably smooth, bold character has earned a loyal following for exactly that reason.

But it isn't just about the flavour, it's also about challenging conventions across the board and this new bottle will be a real game changer for the entire planet. 

Made with 51% post-consumer recycled glass, it's widely recyclable and made to reduce CO₂ emissions during production and transport.

Brockmans Gin recently showcased its new lighter bottle at London Fashion Week where the brand kicked off a bold visionary cultural partnership with On|Off, the pioneering platform championing innovation in British fashion.

Over London Fashion Week, Brockmans and On|Off hosted a series of standout events for the UK's fashion glitterati, including the LFW opening party at the W Hotel and 'The Disruptors' exhibition at Fitzrovia Chapel, a showcase of ten established designers originally supported by On|Off.

This partnership will see Brockmans collaborate with disruptive designers, support fashion-focused charities and initiatives, and create limited edition products with globally renowned names. Known for defying outdated conventions and doing things differently, Brockmans and  On|Off are two bold British brands united by creativity, style, and a mission to shake things up.

This partnership not only reinforces Brockmans' rebellious DNA, but also promises a year of innovative collaborations and unapologetic self-expression, a true celebration of British style and imagination.

Check out Brockmans and On|Off 'The Disruptors' film created by David Szauder on YouTube here:

Please check out their website here:- https://www.brockmansgin.com

Free poké-bab bowls, drinks & DJ at Island Poké x Le Bab launch

This Spring, Island Poké, in collaboration with London’s original proper kebab shop – Le Bab – is delighting flavour-seekers with the ultimate foodie mash up – poké and kebab. 

To celebrate, the brands are hosting the ultimate pre-night-out pop-up at Island Poké Broadgate on Thursday 10th April. 

From 5:30-8:00pm, the first 100 customers who sign up via the Island Poké website will be treated to an evening of complimentary poké, Pimentae cocktails, and a live DJ set to kickstart the evening in true Island style. 

Discount codes will also be made available for sign-ups post the first 100 customers.

The limited-edition Tabbouleh Chicken bowl, available on the Island Poké menu from April-June, combines the best of Island Poké’s signature Pacific flavours, with Le Bab’s Middle-Eastern street food into one unmissable flavour-fusion. 

Featuring miso chicken, hummus, chilli peanut dressing, cucumber salad, edamame, and dill yoghurt, served on a tabbouleh base with a side of chilli sauce, it offers bold flavours and the freshest of ingredients in the perfect balance of nourishment and indulgence.

On 10th April from 5:30-8:00pm, poké & kebab lovers alike can try a taste of the action at the Island Poké x Le Bab pop up. Offering 100 free Poké-bab bowls, drinks and DJ beats, this is the ultimate pre-night-out foodie feast– because why wait until the end of the evening, when you can fuel your night right?

Hilary Brett, Operations Director at Island Poké, said: “At Island Poké, we’re constantly looking to innovate and offer poké lovers something new and fresh. Our recent guest bowl collaborations have done just that, and we’re so excited to be offering our customers yet another twist on our Fresh Pacific Flavours by joining forces with Le Bab. Not only a fusion of Hawaiian and Middle-Eastern cuisine, the collaboration also celebrates the innovation and creativity at the heart of both of our brands.” 

Matt Felix, Marketing Manager at Le Bab, added: "We firmly believe that kebabs deserve better, and so are on a mission to redefine the stereotypical kebab moment. Our collaboration with Island Poké does just that – combining two very different dining occasions and cuisines into one epic dish, which is packed with all the flavour you crave, but without the regret!”

The Island Poké x Le Bab pop up will be open for one night only on Thursday 10th April from 5:30-8:00pm at Island Poké, Broadgate, Unit 42, Ground Floor Level, Broadgate, London EC2M 2QS. Those wanting a first taste of London’s spiciest new collaboration should sign up through https://www.islandpoke.com/island-poke-x-lebab-present-the-poke-bab-pop-up/    to receive a voucher. The first 100 customers will receive a complimentary Poké-bab bowl and cocktail, with discount codes also being available for sign-ups post the first 100. The guest bowl will be running across the Island Poké menu until 30th June.

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How to Modernise and Upgrade Your Kitchen Without an Expensive Refit

Upgrading your kitchen doesn’t have to mean ripping everything out and starting from scratch. 

In fact, with a few clever updates and a bit of creative thinking, you can completely transform the look and feel of your kitchen without spending a fortune. 

Whether you’re looking to boost your home's value or simply want a fresher, more stylish space, here are some savvy ways to modernise your kitchen on a budget.

1. Paint, Paint, Paint

Cabinet Makeover

One of the quickest and most cost-effective ways to give your kitchen a facelift is by painting your cabinets. Choose a modern, neutral colour like soft grey, navy, forest green or off-white for a timeless look. If you're feeling bold, a two-tone colour scheme (e.g., darker base units and lighter wall units) can add visual interest and a designer touch.

Walls That Wow

Don’t underestimate the power of a fresh coat of paint on the walls. Opt for something light and bright to open up the space, or go bold with a feature wall behind open shelving or the dining nook.

2. Update Your Hardware

Swapping out tired old handles and knobs for sleek, modern hardware is an easy upgrade that makes a big impact. Matte black, brass or brushed nickel finishes are on trend and can instantly elevate even the most basic cabinet doors.

3. Refresh the Worktops (Without Replacing Them)

If new countertops are out of budget, consider:

Worktop overlays: These are thin layers that sit on top of your existing counters, offering the look of granite, marble or wood for a fraction of the cost.

Countertop paint kits: Yes, you can paint your worktops! Special kits exist to help you get the look of stone or concrete with just a weekend’s work.

4. Light it Up

Lighting plays a huge role in how your kitchen looks and feels. Replacing old pendant lights or fitting new under-cabinet LED strips can dramatically modernise the space.

Pendant lights: Hang a set over an island or dining table for a focal point.

Under-cabinet lighting: Adds ambience and practicality by brightening up worktops.

5. Rethink Your Backsplash

The backsplash is a small area, which means it’s a great place to splurge a little or get creative.

Peel-and-stick tiles are widely available and easy to install.

Tile paint is a great option if you're happy with the layout but want a colour update.

Metal or glass splashbacks can add a contemporary, glossy look without much expense.

6. Open Shelving or Glass Doors

Replacing a few cabinet doors with open shelving or glass-front panels can instantly make the space feel more modern and airy. Style with a mix of functional and decorative pieces—think stackable dishes, plants, and stylish jars.

7. Bring in Natural Elements

Wooden accents, woven baskets, and even a few houseplants can soften a kitchen and give it that ‘lived-in’ yet modern feel. A wooden chopping board left out on display, or a reclaimed wood shelf, can add warmth and charm.

8. Accessorise Like a Pro

Swap tired tea towels and worktop clutter for:

A statement fruit bowl

Coordinated small appliances (kettles, toasters, etc.)

Stylish containers for tea, coffee and sugar

A rug or runner for added texture and colour (Though do be careful of safety, here.)

9. Modernise Your Taps

If your budget allows for a minor plumbing upgrade, fitting a new tap can have a surprisingly big impact. Go for something with clean lines and a modern finish—black, brushed gold, or even industrial-style stainless steel.

10. Declutter and Organise

Sometimes the best transformation is simply creating a clean, streamlined space. Invest in drawer organisers, pull-out cupboard inserts, and clever storage solutions to make your kitchen work smarter and look neater.

Final Thoughts

Modernising your kitchen doesn’t require a full renovation or a big spend. By mixing smart DIY updates with a few well-chosen upgrades, you can give your kitchen a fresh, stylish look that feels brand new—without knocking down a single wall.

Recipe: Earth Day 'Odds and Ends' Cake

This recipe inspired by the carrot cake, but it's designed really to use up what ingredients you have in the cupboard, alongside the half used vegetable scraps in the fridge. 

This is what my wife describes as a smidgen cake, made from all the smidgens you find in your cupboards, fridge or freezer.

The recipe makes some really forgiving muffin style cakes, and as long as you try and stick to the basic measurements given you can freestyle as much as you need to use things up and reduce waste! 

What's more, the cakes also use spelt flour which is regeneratively farmed so is even better for the planet.

Makes: 12-15 Muffins / Prep time: 30 Minutes / Bake time: 18-22 Minutes

Ingredients

200g Nuts or seeds - use any you like or have in the cupboard

240g Oil - use whichever you have - vegetable, coconut, light olive, or melted butter is fine

190g Roasted vegetable - butternut squash, sweet potatoes, swede, apples, pears all work really well

300g Matthews Light Spelt Flour

260g Grated fresh vegetables - carrots, courgette, beetroot, parsnips, or butternut squash are all good

400g Sugar - brown, muscovado, caster, granulated

4 Eggs

Spices - vanilla, ginger, cinnamon, cloves - think along these lines and measure as much as you like

2tsp Baking powder

1tsp Baking soda

1tsp Salt

Method

Preheat the oven to 180c and line a muffin tray with paper cases.

In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.

Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.

Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.

Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!

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Chef Shanker Pandey: 20 Years of Excellence at the Helm of Everest Inn Group

Everest Inn is justifiably proud to celebrate two decades of culinary excellence under the leadership of their Executive Chef Shanker Pandey. 

A renowned figure in the world of Nepali cuisine, Shanker played a pivotal role in shaping the Everest Inn brand and elevating Nepalese cuisine to new heights.

Born and raised in Western Nepal, Shanker's love for cooking was instilled in him at an early age. 

Growing up in a household where food was central to culture, he spent his childhood learning to cook with his mother and grandmother over an open wood stove, sparking his passion for flavour. 

This formative experience laid the foundation for his lifelong dedication to perfecting the art of Nepali cuisine.

Shanker's culinary journey has taken him across the globe, where he honed his skills under the mentorship of distinguished chefs such as Andrew Bodmer, Mark Lagos, and Jacqueline Apps. 

In 2005, Shanker joined Everest Inn in Hythe as Executive Chef, bringing a fresh, contemporary twist to traditional Nepalese cuisine. With a focus on blending authentic flavours and techniques with modern methods, he created a menu that resonated with both loyal local patrons and visitors. 

His dedication to his craft and his commitment to quality really have been key to the chain's success, with the restaurant group now a staple in the county of Kent and Blackheath.

Chef Shanker's achievements were further recognised in 2024 when he appeared on Rick Stein's TV show, showcasing Nepalese cuisine and its rich heritage to a national audience.

Shanker has recognised the importance of nurturing talent, implementing several initiatives aimed at mentoring young chefs. 

His philosophy of “We're a family, and we all work together” drives the entire ethos of Everest Inn, creating a warm and collaborative environment for all.

Shanker and his team have had the privilege of cooking for and serving some of the world's most distinguished figures, including Nepal's Prime Minister KP Sharma Oli, Bollywood stars like Shah Rukh Khan and Katrina Kaif, as well as England footballer Sol Campbell. 

They've also catered at some of the UK's most prestigious venues, such as City Hall, No. 10 Downing Street, the House of Lords, and the UK Parliament, including the Embassies at the Kensington Palace Garden.

As Everest Inn celebrates its 20th anniversary, Chef Shanker's legacy continues to thrive. His unwavering dedication to authenticity, innovation, and community has been integral to the restaurant group's success, and he remains a driving force behind its future growth.

Everest Inn is located in Blackheath, on Montpelier Vale, where it stands proudly among a variety of restaurants and cafes overlooking the Heath. Led by award-winning Executive Chef Shanker Pandey, along with Yadav Bhandari and Head Chef Ram B. Bhandari, this family-run establishment is the oldest in a line of successful and well-recognised Nepalese restaurants in the UK.

The line of family-run restaurants includes The Everest Inn in Ashford and Hythe in Kent. Since opening on the Heath in 2005, Everest Inn has combined traditional Nepalese flavours with Indian fusion, offering a unique dining experience to its loyal customers. Their determination and commitment to serving delicious food have earned them a collection of prestigious awards, including the Asian Curry Awards and London Curry Awards, among others. They are proudly one of the longest-standing restaurants in Blackheath and a favourite among the surrounding community, known for supporting charities and hosting regular events.

Everest Inn also offers a versatile takeaway and delivery menu featuring a selection of classic dishes, available to order via their website. The restaurant also provides private dining opportunities and outdoor catering for events and weddings.

And don't forget! You can join them on Monday, 14th April for an extra special Nepali New Year celebration! An evening of flavour, fun, and coming together.

To learn more visit https://everestinn.co.uk.

Peter Jukes Fellowship Award for St Ermin's Hotel Executive Chef

There's fantastic news for John Kouphou, the Executive Chef at the St Ermin's Hotel in Westminster. 

Because John was one of just two chefs who were given the Peter Jukes Fellowship Award for education at the annual dinner.

“It's truly humbling to be recognised by such a prestigious organisation that celebrates excellence in our industry,” said Kouphou,” huge thanks to my peers, mentors, and the incredible teams I've worked with along the way—this is a shared achievement.”

For more information please visit www.autographhotels.com.

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